Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds

• DOI: 10.1016/j.lwt.2021.111180
• Publication Date: 2021-02-26T11:31:02Z
• Authors: Hua-Min Liu; Wen-Bo Miao; Rui Wang; Nan Chen; Shi-Yuan Ma; Xue-De Wang
• Keywords: 04 agricultural and veterinary sciences; 0405 other agricultural sciences

Abstract In this study, we investigated the influence of Chinese quince seed gum (CQSG) on the functional and rheological features of tigernut tuber starch using a rapid visco-analyzer (RVA), differential scanning calorimetry (DSC), scanning electron microscopy, and rheometry. The addition of CQSG markedly increased the pasting temperature, peak, breakdown, final viscosities, and the setback value. The freeze-thaw stability of the gum/starch blends significantly (p